Tasty Thursday

I usually share a recipe featured in one of my books or current WIP. Today’s recipe is a personal favorite… Stuffed French Toast.  The recipe uses french bread but I’ve made it using english muffins and any other type of crusty bread I need to use up.  Also the raspberry can be swapped out for any fruit or I’ve used honey and finely chopped nuts.  In order for a recipe to become a personal favorite it needs to be bendable and this one is….

Ingredients  ~

1 cup milk (I’ve also added a splash of flavored creamer)

2 tablespoons vanilla extract

1 cup white sugar

2 tablespoons cinnamon

4 eggs, beaten

1 cup raspberry puree (I’ve used just about everything you can think of here)

4 ounces cream cheese, softened

1 loaf French bread, cut into 1 inch slices

 Directions:

1. In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.

2.  Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes.

I’d love here about a favorite go-to recipe you’ve used and twisted.

 

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